Mushroom Gravy

This is one of the first things I came up with when I switched to a plant-based diet back in 1995. There was a restaurant in Seattle called The Globe that had biscuits and gravy that were world-renowned. So we were determined to recreate them in our apartment. While we never got close, this gravy was a fantastic ‘second prize’.

Gravy is never easy to photograph. It looks like mud on some tofu. But not only does it taste amazing, it fills up the whole household with a warming, autumn aroma. It will raise the sleepiest of sleepers.

Ingredients

1 Cup Mushrooms finely chopped (about 6 mushrooms)

1/2 Cup Onion, finely chopped (about 1/2 an onion)

2 Garlic Cloves, finely chopped

1 Tablespoon Olive Oil (any oil will do)

1 1/4 Cup Water

2 Tablespoons of Soy Sauce

1/2 Teaspoon Oregano

2 Bay Leaves

4 Tablespoons Flour

Pepper to taste

Method

Step 1

Heat the oil in a sauce pan, then add the onion, mushroom and garlic. Sautee until onions are translucent.

Step 2

Add the water, soy sauce, oregano, pepper, and bay leaves and bring to a simmer over medium heat.

Step 3

Reduce to low heat and add the flour. Use a whisk to thoroughly to mix it in. Gently mix until it boils and forms a gravy. You may want to add more water depending on how thick you like your gravy.